Eggplant with Chickpeas in Aromatic Sauce

• dried chickpeas↗200 г g

  soaked 6‑8 hours

• extra virgin olive oil↗2 ст. л. tbsp

  plus extra for serving (optional)

• onion↗2

  thinly sliced

• garlic cloves↗6

  chopped

• baharat↗1 ст. л. tbsp
• ground cinnamon↗1 ч. л. tsp
• flat‑leaf parsley↗1 маленький пучок

  stems finely chopped, leaves coarsely chopped, for serving

• medium‑size eggplants↗3

  cut into 2 cm rounds

• chopped tomatoes2 x 400 г консерви g
• lemon↗1

  juiced

• pine nuts↗50 г g

  toasted, for serving

• pita↗

  or flatbread, for serving (optional)

Step-by-step instructions

1. 1

   Cover the dried chickpeas with water, let them soak for 6‑8 hours, then drain, rinse with fresh salted water and bring to a boil. Cook for 10 minutes, then drain.

2. 2

   Heat the olive oil in a skillet over medium heat, sauté the onion for 10 minutes until soft. Add the minced garlic, baharat and ground cinnamon, cook for another 1 minute, stirring constantly.

3. 3

   Transfer the sautéed onion to the multicooker bowl, add the chickpeas, chopped parsley stems, eggplant rounds, chopped tomatoes and a cup of water. Season to taste, cover and cook on high temperature for 2 hours.

4. 4

   Then reduce the heat to low and continue cooking for another 6‑8 hours, until the mixture reduces slightly and the chickpeas and eggplants become very tender.

5. 5

   Stir in fresh lemon juice, sprinkle toasted pine nuts and coarsely chopped parsley leaves. Drizzle lightly with olive oil and serve with pita or flatbread if desired.